This is an old blog, resurrected. It used to be "Daily ramblings on what it's like working in a commercial kitchen, as seen through the eyes of a thirty-something well-rounded, somewhat well-read apprenticing Chef after leaving a career in the insurance industry." Over time I must have mellowed a bit and no longer rant as much, therefore this is slowly becoming a blog on "What's Jen having for dinner?" complete with step by step instructions and un-photoshopped, amateur photos.

Wednesday, August 3, 2011

Maple, Ginger and Basil Stewed Peaches

It is not often that two days go by without me cooking at home so when three days went by I was starting to feel a little strange, almost like going through a withdrawal of some kind. To get my fix I went to my local grocery store, came home loaded with good eats and cooked several dishes in one morning.

One of them was the Apple Vichyssoise I wrote about yesterday. Another dish was a pan-seared pork chop with whole wheat couscous topped with peaches and ginger.

More often than not I top my pork chop with an apple compote, made with apples, brown sugar and Calvados (or whatever brandy I have on hand). Because Ontario peaches are now in season and I bought a few too many I decided to top my pork with peaches. It was delicious. You'll only need a few things and if you cut your peaches small it's all done in 10 minutes at most.

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About Me

Former Insurance Adjuster, Account Manager and Mathematician, I found the balls to quit the corporate world and follow cooking passion.
I'm currently finishing my cook apprenticeship and have worked in kitchens since willingly leaving my career as insurance adjuster in 2008.
When I'm not in the kitchen I read (mostly fiction) and travel as much as my cook budget allows. I am addicted to Starbucks specialty coffees.